Hi,
Do you need to butter someone up? Like your husband, your boss…
or do you want to make magic in your kitchen that will help you lose 20 lbs . (You will learn more about it in my next post).
Yes, I am talking about making homemade butter. Do you even remember what kind of butter it is?
Pure, unadulterated, rich and creamy and fatty, and above all, your own creation.
If you want your butter to be “the best one” you need and you must pay attention to the quality of the milk.
So, my tip number one: Buy the high quality milk (the best one you can find and afford).
I like to say I want milk from happy cows-cows that have been happily munching grass. It will produce richer, sweeter tasting milk and cream—which translates into better butter.
For this recipe you need only one ingredient:
Whipping Cream (2 cups). It has to be room-temperature cream.
Put 2 cups of cream into mixer and whip it on high speed for about 10 min.
It will initially whip up into whipped cream but keep going.
The whipped cream will get thicker and thicker, like whipped butter. Keep whipping. You will see sudden change
when the milk fat and solids separate out dramatically, leaving thin liquid behind.
What you see is the butter fat separating from the buttermilk.
Be sure to use your kitchen towel to cover up any open areas to avoid splashing.
Very important: Please drain away all of that buttermilk and use it for your favorite recipe.
To finish the butter, pour 2 cups of your ice water over the butter, into the mixer, and rinse the remaining buttermilk out of the butter by running mixer on medium speed.
Once again, drain the excess water at the bottom of the mixing bowl
Repeat the cold water rinse (3 or 4 times), until water is clear after mixing. Drain any remaining water into sink.
The more thoroughly you rinse, the longer your butter will last.
Using your spatula, loosen the butter from the whisk and press butter fat onto the side of the mixing bowl to remove any excess water.
Then pack it into an airtight container or into some plastic wrap. It can store it in the fridge for up to 2-4 weeks.
butter in jar
Sending you love and hugs,
Your Cookie
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